We love the occasional bit of sea urchin foam with our rabbit roulade, but more often than not we find the most comfort in a home-cooked meal. Weir has cooked with Alice Waters, studied under Madeleine Kamman in France, and won a James Beard Award, but her heart is in home cooking. Come glean tips from her food theory and technique as she unpacks dinner made simple.

While we learn from the master of home-made, we’ll also be nibbling on her signature dishes and washing it down with Weir’s award-winning Chardonnay. Simply delicious.

Location: SF Club OfficeTime: 6 p.m. check-in, 6:30 p.m. program, 7:30 p.m. reception and book signingCost: $25 standard, $15 members (tickets include program, Joanne's signature bites and wine)Also know: Underwritten by The Bernard Osher Foundation, as part of the Food Lit Series